Name: Creamy Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup non-fat Greek yogurt; 1 cup cherry tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 1 tbsp parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes and garlic roasted until bursting, then nestled into a creamy Greek yogurt base with perfectly baked eggs and a savory parmesan finish.

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NUTRITION

Protein

47.0g

Fat

22.2g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup non-fat Greek yogurt

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe baking dish, toss the cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they are blistered and soft.
4
Remove the dish from the oven and stir in the fresh baby spinach until it is just wilted from the residual heat.
5
Spread the Greek yogurt in an even layer over the vegetables, then use a spoon to create three small wells in the mixture.
6
Carefully crack one egg into each well and sprinkle the grated parmesan cheese over the top.
7
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
8
Garnish with freshly chopped chives and serve immediately while warm.